Baking with Truvia-Insights Sought

I was wondering does anyone here use the Truvia? I recently started using it for coffee & tea and really like it.

In the past I have always used Splenda to bake and never really liked it. Does anyone use the Truvia Baking Blend? I was on their site and it says it has 1g sugar per 1/2 tsp in the baking blend + the stevia not that I bake very often. I was just wondering if anyone here used it and if you had cravings after using it or weight loss stalls or other negative effects from it. Thankfully, I don't have diabetes to worry about but Splenda has always had such a chemical taste to me.

There is a stickied thread in the SB Frequently Asked Questions forum you can check out that has a ton of info on sweeteners and the like. It's called South Beach Diet and Replacements for Sugar (Sweeteners, Substitutes, etc.)

It talks about all kinds of sweeteners and what's best for baking, coffee, etc. I hope it helps!

Did you use the Baking Blend in your protein cheesecakes? Or 1 of the other Truvia products? The 1g sugar per 1/2 tsp is only a Baking Blend thing and I got this info from Truvia.com by looking at the nutritional tab/diabetes tab. Silly me I didn't think to turn over the bag & read it at the store. I like the spoonable & I can tell you there's no sugar in that and the spoonable doesn't affect me at all.

I bought the spoonable and I got mine at Wal-Mart. I also noticed it is about $1 cheaper there than the grocery store. I've seen all 3 forms of it at what we call Albertsons out West and Vons which I think is Dominicks in Midwest & East sry for not knowing store names.

Also, I thought it was interesting that our Wal-Mart carries stevia in the raw but only in bag like sugar comes in.